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“Skillet Stuffing”

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 8 servings


  • 8 tablespoons butter
  • 8 tablespoons shallots finely diced
  • 4 stalks celery peeled of outer strings and finely diced
  • 10 cloves garlic roughly chopped
  • 2 cups white wine
  • 8 tablespoons walnuts finely chopped
  • 4 tablespoons dried currants cherries or cranberries
  • 6 cups stale bread 1/2-inch cubed
  • 8 tablespoons fresh flat parsley leaves roughly chopped
  • 2 tablespoons fresh thyme picked
  • Salt and pepper to taste


  • Preheat the oven to 350 degrees F. Melt the butter in an 8-inch cast iron skillet over low-medium heat. Add the shallots and celery and sweat until soft and translucent, about 5 minutes.
  • Add the garlic and continue to sweat another 3-5 minutes.
  • Add the white wine and let simmer until the liquid is reduced by half.
  • Meanwhile, combine the walnuts, currants, bread, parsley, and thyme in a medium-sized bowl.
  • Once the wine is reduced, add the bread mixture to the skillet and toss with a spoon until uniformly moist. Distribute the mixture evenly in the pan and season with salt and pepper.
  • Place in the pre-heated oven and bake for about 30 minutes, until the top is golden brown and crusty.
  • Remove from the oven and serve hot.